ES2561377T3 - Production procedure of aerated water-in-oil emulsions and aerated emulsions - Google Patents

Abstract

A method of preparing a composition in the form of an aerated water-in-oil emulsion, which has an overflow ranging from 1% to 200%, comprising the steps: a) preparing a water-in-oil emulsion ; b) provide a liquid mixture of a sucrose fatty acid ester having an HLB value ranging from 1 to 7 and an oil and aerate this mixture; and c) mixing the aerated mixture of stage b) with the emulsion of stage a).

Description

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DESCRIPTION

Production procedure of aerated water-in-oil emulsions and aerated emulsions

The present invention relates to a method of producing aerated water-in-oil emulsions containing esters of sucrose fatty acids. The invention also relates to aerated water-in-oil emulsions containing esters of sucrose fatty acids, and the use of the composition for shallow frying and baking of food products.

Background of the invention

Many food products are aerated, such as mousses, ice cream and whipped cream. These food products contain small gas bubbles, and the gases may include air, nitrogen and / or carbon dioxide. Aerated food products are being developed in two aspects, which are of importance: first the foamability (how easy it is to aerate the food product), and second the stability of the aeration during storage (how well bubbles remain intact air in storage of the aerated food product).

Water-in-oil emulsions such as spreadable products, butter and margarine, may contain air bubbles, in order to reduce the heat content of the product and / or provide a product with an attractive structure.

Generally, whipped butter is usually made, by whipping air in softened butter at slightly elevated temperatures, and then cooled. US 2,937,093 describes a process for making whipped margarine. This process comprises combining liquid margarine with an inert gas (for example, nitrogen), cooling the mixture, stirring the cooled mixture under pressure to produce a mass capable of flowing, and then releasing the pressure.

EP 285 198 A2 describes food products such as margarine or shortening comprising a continuous fatty phase and a dispersed gas phase, which show an improved splattering behavior when used for frying. The product is produced in a votator line and the gas is incorporated into the composition near the beginning of the line, while the composition still does not essentially comprise crystallized fat.

The use of sucrose fatty acid esters in continuous fat emulsions is known.

EP 1 052 284 A1 claims a fat or oil stabilizing agent containing sucrose fatty acid ester with a HLB smaller than 3, and mentions spreadable margarine and fat products that may contain the mixture of fat and ester of sucrose fatty acid. The stabilizing agent is used to modify the hardness of the oil phase.

EP 375 238 A2 describes the aerated fatty composition containing at least 5% by weight, preferably 20% by weight to 55% by weight of sugar fatty acid ester. The other part of the fat composition is, optionally, fatty materials such as triglycerides, lipid soluble flavors, emulsifiers and dyes. The compositions are in the form of butters, from there free of water. The examples describe sucrose octa esters and sucrose hepta esters. The fat composition can be used as a spreadable table product, although not in the form of an emulsion, but as a spreadable product free of water.

EP 410 507 A2 describes polyol fatty acid polyols for use in aerated continuous fatty products. The continuous phase fatty mixture comprises at least 50% of the polyol fatty acid polyester. A preferred polyol is sucrose. Fat compositions can be used in food products such as chocolate.

WO 2010/112835 A2 describes continuous aerated oil emulsion containing an emulsifier with HLB value less than 8, preferably 2 to 7, more preferably 4 to 6. The emulsifier can be a sucrose ester. The aerated emulsion is first generated by mixing the oil and water phases, followed by aeration of the emulsion. The gas bubbles can be located in the fatty phase of the emulsion, and the walls of the gas bubbles can be formed from fatty phase material.

US 2006/0078659 A1 describes a mousse type spreadable product comprising a water-in-oil emulsion, which may contain sucrose fatty acid ester as an emulsifier (with HLB value less than 7, preferably less than 5). The mousse is formed when the emulsion is discharged by a nozzle under pressure.

WO 00/38546 describes an aerated water-in-oil emulsion, wherein the aqueous phase is aerated using a sucrose ester with an HLB value of 16, before mixing with a continuous oil phase. The size of the air bubbles is preferably between 0.5 and 25 micrometres, more preferably between 1 and 5 micrometres.

Similarly, WO 94/12063 describes aerated emulsions, which may be in the form of

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water-in-oil or oil-in-water emulsions. Fatty acid esters of mono-, di- or tri-long sucrose chain are used, for example, sucrose monostearate ester. The gas bubbles are prepared in the aqueous phase first, before mixing with the oil phase.

Esters of sucrose fatty acids in aerated oil-in-water emulsions have also been described, for example, in EP 2 042 154 A1, DE 697 23 027 T2, JP 2006-304665, WO 2004/041002 A1 and WO 2008 / 110502 A1.

Summary of the invention

Current procedures often have the disadvantage that foams are not stable enough to be used in a continuous fat food product, whereby storage remains stable for at least one month, preferably several months. Additionally, it has not been possible to provide continuous, aerated, stable food products in oil, which have a relatively high overshoot and uniform bubble size distribution, and relatively small air bubbles. Moreover, the aeration of a continuous food composition of fat by a foam is difficult because the foam is often based on an aqueous composition, which is difficult to mix with a fat-based food product. In general, gas bubbles in an aqueous composition make it difficult to disperse the aqueous phase into a continuous fatty phase. The bubbles will generally lead to a thicker water droplet structure, and hence a thicker structure of the resulting continuous fat product containing an aqueous phase dispersed with gas bubbles. Thus, the need for a simple and improved process to produce continuous food compositions in aerated fat persists, and in particular, processes that result in relatively high overshoots and small gas bubbles, of uniform size.

It has now been found that stable aerated continuous fat emulsions can be prepared by a process that involves first preparing a water-in-oil emulsion, and mixing this emulsion with an aerated liquid oil containing sucrose fatty acid ester with a value of HLB ranging from 1 to 7. This procedure has the advantage that continuous aerated fat emulsions can be produced with homogeneously distributed, fine gas bubbles. Moreover, the structure of the emulsion and the fine gas bubbles are retained during storage of the emulsion, also when the emulsion is subjected to temperature changes during storage.

Hence, in a first aspect, the present invention provides a process for the preparation of a composition in the form of an aerated water-in-oil emulsion, which has an overflow ranging from 1% to 200%, comprising the stages of:

a) prepare a water-in-oil emulsion;

b) provide a liquid mixture of a sucrose fatty acid ester having a HLB value ranging from 1 to 7 and an oil and aerate this mixture; Y

c) combine the aerated mixture of stage b) with the emulsion of stage a).

In a second aspect, the present invention provides a composition in the form of an aerated water-in-oil emulsion, comprising a sucrose fatty acid ester having a HLB value ranging from 1 to 7 at a concentration that varies from 0.2% to 5% based on the weight of the composition;

wherein the composition comprises oil at a concentration that varies from 30% to 90% by weight of the composition;

where the composition has an overshoot that varies from 1% to 200%; Y

wherein at least 50% of the volume of the gas is made by gas bubbles having an equivalent diameter based on volume at most 60 micrometres, preferably maximum 50 micrometres.

In a third aspect, the present invention provides the use of a composition prepared in accordance with the process of the first aspect of the invention or in accordance with the second aspect of the invention for shallow frying of food products or for cooking or baking of food products .

Detailed description

Unless defined otherwise, all the technical and scientific terms used herein have the same meaning commonly understood by a person skilled in the art.

All percentages, unless otherwise indicated, refer to the percentage by weight, with the exception of overshoot. The abbreviation "% by weight" refers to percentage by weight.

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In the case of a range, the given range includes the mentioned endpoints.

The average water droplet diameter in the water-in-oil emulsion is generally expressed as the value d3.3, which is the geometric weighted average volume droplet diameter, unless stated otherwise. Normal terminology for nuclear magnetic resonance (NMR) is used to measure the d3.3 and sigma parameters (or alternatively ex (sigma)) of a log distribution of normal logarithmic water droplet. Sigma is the standard deviation of the logarithm of the droplet diameter d3.3.

The average gas bubble diameter is expressed as the value d4.3, which is the weighted average volume diameter. Gas bubbles in a product may not be perfect spheres. The volume-based bubble diameter equals the diameter of a sphere that has the same volume as a given bubble. Additionally, the value d1.0 is also used, which is the average number diameter of a population of gas bubbles. In addition, d1.0 is corrected for the non-spherical shape of gas bubbles.

The ambient temperature is considered as a temperature between about 20 ° C and about 25 ° C, preferably between 20 ° C and 25 ° C, preferably between 20 ° C and 23 ° C.

The term "aerated" means that gas has been intentionally incorporated into a composition, for example, by mechanical means. The gas can be any gas, but preferably it is, in the context of food products, a food grade gas, such as air, nitrogen, nitrous oxide or carbon dioxide. Hence, the term "aeration" is not limited to aeration using air, and encompasses "gasification" with other gases as well. The degree of aeration is usually measured in the terms of "overshoot", which is defined as:

Overflow = (volume of aerated product - initial mixing volume) x 100%

initial mixing volume

where volumes refer to the volumes of aerated product and initial non-aerated mixture (from which the product is made). The overshoot is measured at atmospheric pressure.

The overflow of an aerated product and the fraction of gas volume in the aerated product are generally related as follows.

 Overflow [%]

 Fraction of gas volume [% volume]

 10%

 9.1%

 twenty%

 16.7%

 fifty%

 33.3%

 100%

 50.0%

 200%

 66.7%

 300%

 75.0%

 500%

 83.3%

After formation, a foam will be vulnerable to thickening by mechanisms such as cream formation, Ostwald maturation and coalescence. Through cream formation, gas bubbles migrate under the influence of gravity to accumulate on top of a product. Ostwal maturation or disproportionation refers to the growth of larger bubbles at the expense of smaller ones. Coalescence refers to the fusion of air bubbles by breaking the film between them.

A stable foam or aerated product in the context of the present invention is defined as being stable for at least 30 minutes, more preferably at least one hour, more preferably at least one day, more preferably at least one week and even more preferably at least one month, and most preferably several months. A stable foam can be defined as being stable with respect to total foam volume, and / or gas bubble size, and loses at most 20% of its volume during 1 month of storage. On the other hand, there may be systems that lose more than 20% of their volume during 1 month of storage, which however are considered to have

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good stability, since the stability of such foams is much better than comparative foams that do not contain sucrose esters. Foams of which the average bubble size increases sharply over time are considered less stable than foams whose average bubble size remains small over time.

Fats and oils

The terms "fat" and "oil" are used interchangeably herein. Where applicable, the prefix "liquid" or "solid" is incorporated to indicate whether the grease or oil is liquid or solid at room temperature as understood by the person skilled in the art. The term "structuring fat" refers to a fat that is solid at room temperature. The structuring fat serves to structure the emulsion by providing at least part of the structuring fat for the emulsion. The term "liquid oil" refers to an oil that is liquid at room temperature. In common language, liquid fats are often referred to as oils, but in the present, the term fats is also used as a generic term for such liquid fats.

Edible oils contain a large number of different triacylglycerols (TAGs) with varying physical properties. TAGs are esters of glycerol and three fatty acids. TAGs in edible oils contain fatty acids with an even number of carbon atoms in the chains, generally varying between 4 and 24. Common fatty acids of vegetable origin are C10, C12, C14, C16, C18, C20 and C22, and the most common TAGs are composed of these fatty acids. Fatty acids can be saturated or monounsaturated or polyunsaturated. Each fatty acid can contain up to three double bonds at certain positions in the chain. In addition, especially fish oil contains a high index of unsaturated fatty acidity with more than one unsaturated link in the chain, up to even 4 or 5 double bonds. The terms "triacylglycerols", "TAGs" and "triglycerides" may be used interchangeably herein. In the context of the present invention, triglycerides are understood as edible oils and fats.

The structuring fat can be a single fat or a mixture of different fats. The structuring fat can be of vegetable, animal (for example, milk fat) or marine origin. Preferably, at least 50% by weight of the structuring fat (based on the total amount of structuring fat) is of plant origin, more preferably at least 60% by weight, even more preferably at least 70% by weight, even more preferably at minus 80% by weight, even more preferably at least 90% by weight and still more preferably at least 95% by weight. Most preferably, the structuring fat consists essentially of structuring fat of plant origin.

Preferably, the structuring fat is selected from the group consisting of palm fat, allanblackia, pentadesma, shea butter, coconut oil, soybean oil, rapeseed oil and milk fat. More preferably, the natural fat is selected from the group consisting of palm oil, palm seed oil, palm oil fraction, palm seed fraction, coconut oil and milk fat fraction. Even more preferably, the natural fat is selected from the group consisting of palm oil, palm seed oil, palm oil fraction, palm seed fraction and coconut oil.

The various sources of fat can be completely hardened by complete hydrogenation, can be fractionated, chemically or enzymatically intra-esterified, and / or chemically or enzymatically inter-esterified.

Since the purpose of the structuring fat is to provide structure to the spreadable product, it may be preferred not to include too many and / or too much additional component that are not primarily added to the structuring capacity of the structuring fat, such as protein and carbohydrates. Preferably, the structuring fat comprises no more than 20% by weight of protein and / or carbohydrates, more preferably no more than 15% by weight, even more preferably no more than 10% by weight, and still more preferably no more than 5% in weigh. Most preferably, no proteins and carbohydrates are present. Moreover, preferably the amount of water is not more than 20% by weight, preferably not more than 10% by weight and more preferably not more than 5% by weight. Most preferably, no water is present in the structuring fat.

To optimize the structuring capacity and / or impression of the emulsion in the mouth over consumption, structuring fats having a certain solid fat content are preferred. Therefore, the structuring fat like this present in the solid particles preferably has a solid fat content N10 of 50 to 100%, N20 of 26 to 95% and N35 of 5 to 60%. The N value expresses the solid fat content (CFS) at a certain temperature (in ° C).

The structuring fat preferably has a solid fat content N10 selected from the list comprising from 45 to 100%, 55 to 90% and 65 to 85%;

N20 selected from the list comprising from 25 to 80%, 40 to 70% and 45 to 65%;

N35 selected from the list comprising 0.5 to 60%, 0.5 to 20%, 0.5 to 14%, 15 to 50% and 30 to 45%.

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The preferred solid fat content profiles of the structuring fat are:

N10 from 45 to 100%, N20 from 25 to 80% and N35 from 0.5 to 60%;

N10 from 55 to 90%, N20 from 40 to 70% and N35 from 0.5 to 20%;

N10 from 55 to 90%, N20 from 40 to 70% and N35 from 15 to 50%;

N10 from 65 to 85%, N20 from 45 to 65% and N35 from 0.5 to 14; Y

N10 from 65 to 85%, N20 from 45 to 65% and N35 from 30 to 45%,

Instead of a structuring fat, other structuring components such as oleogels or organogels can also be used.

Both structuring fat and liquid oil can originate from various edible natural oils. Fats include: vegetable oils (for example; allanblackia oil, apricot kernel oil, peanut oil, arnica oil, argan oil, avocado oil, babasu oil, black seed oil, blackberry seed oil, Blackcurrant seed oil, blueberry seed oil, borage oil, calendula oil, camelina oil, camellia seed oil, castor oil, cherry seed oil, cocoa butter, coconut oil, corn oil, cottonseed oil, evening primrose oil, grapefruit oil, grapeseed oil, hazelnut oil, hemp oil, illipe butter, lemon seed oil, lime seed oil, oil flaxseed, kukui nut oil, macadamia oil, corn oil, mango butter, prairie grass oil, melon seed oil, moringa oil, Mowrah butter, mustard seed oil, olive, orange seed oil, olive palm oil, palm seed oil, papaya seed oil, passion seed oil, peach almond oil, plum oil, pomegranate seed oil, poppy seed oil, pumpkin seed oil , rapeseed (or canola) seed oil, red raspberry seed oil, rice bran oil, rosehip oil, safflower oil, sea buckthorn oil, sesame oil, Karite butter, soybean oil, strawberry seed oil, sunflower oil, sweet almond oil, walnut oil, wheat germ oil); fish oils (for example: sardine oil, mackerel oil, herring oil, cod liver oil, oyster oil); animal oils (for example: butter or conjugated linoleic acid, lardo or tallow); or any mixture or fraction thereof. The oils and fats can also be modified by hardening, fractionation, chemical or enzymatic interesterification or by a combination of these stages.

The oil phase of the emulsion prepared in the process of the invention can be liquid at room temperature, or it can be solid or partially solid at room temperature, or it can be a combination of both types of oil. Examples of oils that are liquid at room temperature are sunflower oil, olive oil, rapeseed oil and other commonly known liquid vegetable oils. Examples of oils that are solid or partially solid at room temperature are coconut oil, milk fat and palm oil or fractions of palm oil. Milk fat is of animal origin, and very commonly comes from the milk of mammals such as cows, sheep and goats. These fats are preferred for use in emulsions prepared in the process of the invention.

Generally natural oils contain at least 80% triglycerides. Natural oils may also contain other compounds than triglycerides, such as diglycerides, monoglycerides and free fatty acids. Compounds such as lecithin, other emulsifiers, phytosterols, phytostanols, waxes, dyes such as carotenoids, vitamins such as vitamin A, D, E and K and antioxidants such as tocopherols (vitamin E) in a natural oil may also be present.

HLB value

The HLB values are a well known classification of surfactant mixtures of surfactants, based on the proportion of the hydrophilic and hydrophobic portions of the surfactant molecules.

The value of HLB is given by the equation HLB = 20 * Mh / M, where Mh is the molecular mass of the hydrophilic part of the molecule and M is the molecular mass of the entire molecule, thus giving a value on an arbitrary scale of 0 to 20. For esters of fatty acids, HLB = 20 (1-S / A) where

S = saponification value

A = acidity index of fatty acid

Therefore, an HLB value of 0 corresponds to a completely hydrophobic molecule and an HLB value of 20

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corresponds to a completely hydrophilic molecule. Typical HLB values are:

 0 to 3

 an anti-foaming agent

 4 to 6

 a water-in-oil emulsifier

 7 to 9

 a wetting agent

 8 to 18

 an oil-in-water emulsifier

 13 to 15

 a detergent

 10 to 18

 a solubilizer or a hydrotrope

Sucrose fatty acid ester

The definition of sucrose fatty acid ester in the present invention are compounds, which are esters of sucrose and one or more fatty acids. Sucrose is also known as table sugar and as sucrose. Sucrose is a disaccharide composed of glucose and fructose with the molecular formula C12H22O11. Sucrose esters of fatty acids can be obtained by esterifying one or more of the hydroxyl group of a sucrose molecule with fatty acids. The fatty acids react with one or more hydroxyl groups to form mono-, di, tri or multi-fatty acid esters, or mixtures thereof. Since sucrose has 8 hydroxyl groups, the maximum number of fatty acids that is esterified to a sucrose molecule is eight, to form an ester of sucrose octa-fatty acid. Due to the production process of sucrose fatty acid esters (see EP 1 813 622 A1), a sample of sucrose fatty acid esters may comprise a mixture of mono-, di-, tri- and acid esters multi-fatty In a commercial sample, the degree of esterification generally has a distribution, therefore it is usually expressed in terms of average degree of substitution (hereinafter also referred to simply as "degree of substitution").

Preferably, the sucrose fatty acid ester comprises a mixed ester or homo-ester. Suitable fatty acids are saturated fatty acids including, but not limited to capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid or cerotic acid. Similarly, monounsaturated fatty acids include, but are not limited to, lauroleic acid, myristoleic acid, palmitoleic acid, oleic acid, gadoleic acid or erucic acid are also suitable. Similarly, polyunsaturated fatty acids include, but are not limited to, linoleic acid, linolenic acid, elaeosteary acid, arachidonic acid, or cervical acid are also suitable. The fatty acid is preferably selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid and mixtures thereof. Fatty acid will also influence the melting temperature of the sucrose fatty acid ester, similar to triglycerides.

Sucrose fatty acid esters can also be mixtures of different compounds. On the one hand, esters mixtures of sucrose fatty acids can be mixtures in terms of compounds with a different degree of substitution. On the other hand, esters mixtures of sucrose fatty acids can be mixtures of compounds with different types of fatty acids. Sucrose fatty acid ester mixtures may also be mixtures according to the first and second manner simultaneously. For example, a mixture of sucrose fatty acid ester with both palmitic acid and stearic acid residues may comprise, for example, sucrose monostearate, sucrose monopalmitate, sucrose distearate, sucrose dipalmitate, sucrose monopalmitoyl monostearate, monostearate of dipalmitoil sucrose, etc. For the purpose of this invention, the term "sucrose fatty acid ester" is intended to include both single compounds and mixtures of simple compounds in accordance with the two previous ways, unless otherwise specified.

Apart from its structure, esters of sucrose fatty acids or mixtures can also be characterized by their properties. The most notable property is its hydrophilic-lipophilic balance or HLB value. Sucrose esters are available with a wide range of HLB values, which are controlled by the degree of esterification and the type of fatty acid used. All sucrose esters from commercial suppliers are a mixture of different fatty acids with different degrees of esterification. For example, Mitsubishi-Kagaku Food Corporation (Tokyo, Japan) provides among others L195 (sucrose laurate), S070 (sucrose stearate); S170, S270, S37o, S570, S770, s970, S1670, P170 (sucrose palmitate), O-170 (sucrose oleate) and B-370 (sucrose behenate). In general, the name of the various types of commercial samples is given by the main fatty acid and the HLB value for sucrose esters. For example, L195 contains approximately 95% lauric acid and another 5% are palmitic acid, stearic acid, etc., and its HLB value equals 1. S070, S170, S270, S370, S570 are esters of sucrose stearic acid with 70% stearic acid and HLB values that vary from <1, 1, 2, 3 and 5, respectively. Its HLB value increases with the increase in the amount of mono- or di-esters. For example, S170 has very little mono-ester, therefore, its HLB value is 1. For S570, its HLB value is 5 since it contains approximately 30% mono-ester.

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Sucrose fatty acid esters especially preferred for use in the present invention are S370, S570, S770, and more preferably S370, S570 and most preferred is S370.

Another suitable sucrose fatty acid esters supplier is Sisterna BV (Roosendaal, The Netherlands). Sisterna uses a naming convention similar to Mitsubishi-Kagaku Foods Corporation.

Sucrose fatty acid esters are approved in Europe for use as a food additive, and are known as E473 - sucrose esters of fatty acids.

Sucrose fatty acid esters with HLB values of 1 or 2 are known as good water-in-oil emulsifiers, to produce water-in-oil emulsion with low oil content.

Procedure according to the invention

The first aspect of the present invention provides a process for the preparation of a composition in the form of an aerated water-in-oil emulsion, which has an overflow ranging from 1% to 200%, comprising the steps of:

a) prepare a water-in-oil emulsion;

b) provide a liquid mixture of a sucrose fatty acid ester having a HLB value ranging from 1 to 7 and an oil and aerate this mixture; Y

c) mixing the aerated mixture of stage b) with the emulsion of stage a).

Preferably, the process of the invention is for the preparation of an edible composition in the form of an aerated water-in-oil emulsion. Preferably, in step a) the emulsion is in the form of a spreadable product. A spreadable product means that emulsions can be spread using a knife on a solid or semi-solid surface such as bread or toast when taken from a refrigerator.

In step a) a water-in-oil emulsion is prepared, preferably in the form of a spreadable product. This can be done in a conventional way. For example, in the event that a spreadable product is produced as the composition according to the invention, then in step a) an emulsion can be prepared using a conventional scraped surface heat exchanger to cool and crystallize an oil mixture and water, followed by a mixing operation of the cooled emulsion. Such a process can be a votator process, including the preparation of a premix containing an aqueous phase and an oil phase, and one or more A units, which serve a scraped surface heat exchanger, to crystallize fats. In the premix, the temperature is usually so high that all fats become rich. The cooling stage in the A units in an appropriate manner is followed by one or more C units, which are generally tubes containing a rotary impeller with locks, which works and mixes the emulsion obtained from the A units. The crystallized grease provides the water-in-oil emulsion structure and stability.

The premix containing a fat phase and an oil phase can be an oil-in-water emulsion. In that case, the emulsion will be inverted in a water-in-oil emulsion in the subsequent process. Alternatively, the premix could already be a water-in-oil emulsion, and in that case the inversion of the emulsion is no longer required, just to cool and process the emulsions in the subsequent process.

Alternatively, the water-in-oil emulsion in step a) could be prepared using a process as described in WO 2010/069751 A1, wherein a mixture of fat comprising powdered fat and crude oil is mixed With an aqueous phase.

In step b) a liquid mixture of a sucrose fatty acid ester and an oil is made. The temperature of the mixture is such that the sucrose fatty acid ester melts and can easily be mixed with the oil. In the event that the oil is not liquid at room temperature, then the mixing of the sucrose fatty acid ester and the oil can be done at such a temperature that the oil becomes liquid. The temperature at which the sucrose fatty acid ester and oil melts depends on the specific oil and sucrose fatty acid ester, and it is within the scope of a specialist to determine it. The temperature at which the aeration is done, preferably varies from 60 ° C to 90 ° C, preferably from 65 ° C to 85 ° C, preferably from 65 ° C to 80 ° C. The mixture may also contain structuring fat, which is also melted during the mixing operation as the temperature increases. Preferably, at most 50% by weight of the total amount of oil in the mixture in step b) is structuring fat, preferably at most 35% by weight, more preferably at most 25% by weight.

The advantage of aeration of the mixture of oil and sucrose fatty acid ester is that the fatty acid ester of

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Sucrose is optimally functional for oil aeration. The presence of water during aeration can reduce the functionality of sucrose fatty acid ester. Hence, preferably, the concentration of water in the mixture of step b) is less than 1%, preferably less than 0.5%, more preferably less than 0.25%, more preferably less than 0.1%. Most preferably, the mixture of step b) is an anhydrous mixture, which does not contain free water. Some water may be present in the mixture of stage b), which is dissolved in the oil phase or the sucrose fatty acid ester phase.

The HLB value of the sucrose fatty acid ester is an essential feature, and the sucrose fatty acid ester has a HLB value ranging from 1 to 7. Preferably, the sucrose fatty acid ester has a HLB value. which varies from 1 to 6, preferably from 1 to 5, preferably from 2 to 4. More preferred is the HLB value of about 3, more preferably it is the HLB value of 3.

Preferably, in step b) the sucrose fatty acid ester concentration varies from 1% to 25% by weight of the mixture of stage b), preferably from 1% to 20% by weight, preferably from 2% to 15 % by weight of the mixture of step b), preferably from 4% to 12% by weight of the mixture of step b). It is more preferred that the sucrose fatty acid ester concentration varie from 5% to 10% by weight of the mixture of step b).

Preferably, the sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose triestearate, sucrose tetraestearate, sucrose pentaestearate, sucrose tripalmitate, sucrose tetrapalmitate, and sucrose pentapalmitate. The sucrose fatty acid ester most preferably comprises one or more compounds chosen from the group consisting of sucrose tetraestearate, sucrose pentaestearate, sucrose tetrapalmitate and sucrose pentapalmitate. Preferably, the sucrose fatty acid ester has an ester composition, wherein the amount of mono-ester is maximum 40% of the total ester amount, preferably maximum 30%, preferably maximum 20%, preferably maximum 15%.

Aeration in step b) can be done by any method commonly known for aeration, such as an Aerolatte, Kenwood mixer or a Silverson mixer, which are generally batch mixers. Additionally, aeration can also be done online, using a continuous process, such as an Oakes mixer, a Mondomixer or a safety stirrer (such as a C unit) with nitrogen or other gas inlet. Preferably, the overflow of the aerated mixture in step b) ranges from 10% to 500%, preferably from 20% to 400%, preferably from 40% to 250%.

If a continuous aeration system is used in stage b), the proportion between the gas flow rate and the product flow rate for aeration will influence the overflow. Preferably, the volume-based ratio between the mixture of oil and sucrose fatty acid ester on the one hand and gas on the other hand, ranges from 50: 1 to 1:10 (volume by volume). The most preferred volume-based ratio between the mixture of oil and sucrose fatty acid ester ranges from 25: 1 to 1: 5 (volume by volume). The gas flow will be standardized at atmospheric pressure and 20 ° C (normal liters per hour).

In stage c) the mixtures of stage a) and stage b) are mixed to produce an aerated water-in-oil emulsion. This mixing operation can be performed by contacting an emulsion flow of stage a) with an aerated oil flow of stage b) in a static mixer, and pumping this mixture through a stirred vessel to create a homogeneous mixture. The temperature at which the two flows are mixed is preferably such that the emulsion of step a) does not break. Hence, preferably, the mixing temperature preferably ranges from 5 to 35 ° C, more preferably from 10 to 30 ° C, more preferably from 15 to 25 ° C.

The total fat level of the composition prepared according to the process of the invention is such that the composition comprises oil at a concentration ranging from 30% to 90% by weight of the total emulsion, preferably from 40% to 80% in Total emulsion weight. Preferably, the level of total fat ranges from 50 to 75% by weight of the total emulsion.

The weight ratio of the flows of stage a) and stage b) may vary, to create the desired overflow and fat content of the composition in the form of an aerated water-in-oil emulsion. In the event that the desired emulsion overflow is low, then the amount of aerated oil phase of stage b) is very low compared to the amount of emulsion of stage a). Preferably, the weight ratio between the mixture of stage a) and stage b) ranges from 10: 1 to 1: 3, preferably from 8: 1 to 1: 2, preferably from 6: 1 to 1: 1. This ratio can be used to influence the total fat level of the emulsion that is prepared, as well as the total overflow. The total concentration of sucrose fatty acid ester in the composition in the form of an aerated water-in-oil emulsion preferably ranges from 0.2% to 5% by weight of the composition, preferably from 0.5% to 4 %, preferably from 0.7% to 2% by weight of the composition.

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The exceeding of the composition in the form of an emulsion prepared by the process of the invention ranges from 1% to 200%. Preferably, the overflow of the composition in the form of an aerated water-in-oil emulsion ranges from 10 to 100%, preferably from 20% to 80%, preferably from 25% to 60%.

An advantage of the process of the invention is that the gas bubbles in the emulsion are relatively small and homogeneously distributed. Preferably at least 50% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 60 micrometers, preferably maximum 50 micrometers. More preferably at least 50% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 40 micrometers. Preferably, at least 80% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 70 micrometres, preferably maximum 60 micrometres, preferably maximum 50 micrometres. Preferably at least 90% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 70 micrometres, preferably maximum 60 micrometres, preferably maximum 55 micrometres, preferably maximum 50 micrometres. Preferably at least 95% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume of at most 80 micrometres, preferably maximum 70 micrometres, preferably maximum 60 micrometres, preferably maximum 55 micrometres. In the context of the present invention, the "volume-based equivalent diameter" of a gas bubble is the diameter of a sphere having the same volume as the relevant gas bubble, since gas bubbles in a product cannot Be perfect spheres.

Preferably, the gas bubbles have an average bubble size average in volume d4.3 at most 70 micrometres, preferably maximum 60 micrometres, preferably maximum 50 micrometres. Preferably, the gas bubbles in the emulsion have a d4.3 value ranging from 10 to 70 micrometres, preferably from 10 to 60 micrometres, preferably from 10 to 50 micrometres. More preferably, the gas bubbles in the emulsion have a d4.3 value ranging from 20 to 70 micrometres, preferably from 20 to 60 micrometers, preferably from 20 to 50 micrometers.

The advantage of the process of the invention is that the compositions that are prepared using the process of the invention are more stable against temperature fluctuations during storage than the comparative compositions. Preferably, when an emulsion prepared according to the process of the invention is subjected to a temperature cycling regime (subsequently 24 hours at 5 ° C, 24 hours at 25 ° C, 24 hours at 5 ° C, and 2 hours at 10 ° C), then preferably at least 50% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 50 micrometres, preferably maximum 45 micrometres. Preferably, in that case at least 80% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 60 micrometres, preferably maximum 55 micrometres. Preferably in that case at least 90% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume of a maximum of 70 micrometres, preferably a maximum of 65 micrometres.

The composition prepared according to the process of the invention may be free of structuring fat. Alternatively and Preferably, the weight ratio between structuring fat and liquid oil in the composition prepared according to the process of the invention ranges from 1: 100 to 50: 100, preferably from 5: 100 to 35: 100, preferably from 5: 100 to 25: 100. This means that the total fat phase of the emulsion preferably comprises from 1% by weight to 50% by weight of structuring fat, and from 505 by weight to 995 by weight of liquid oil. More preferably, the total fat phase of the emulsion preferably comprises from 5% by weight to 35% by weight of structuring fat, and consequently from 65% by weight to 95% by weight of liquid oil. More preferably, the total fat phase of the emulsion preferably comprises from 5% by weight to 25% by weight of structuring fat, and consequently from 75% by weight to 95% by weight of liquid oil. With these proportions, a continuous emulsion in fat can be produced, which has the correct hardness and consistency. An emulsifier may be comprised of the fraction of liquid oil. These preferred proportions between structuring grease and liquid oil are suitable for the preparation of a spreadable product.

Preferably, the amount of structuring fat ranges from 1 to 35% by weight of the total fat phase of the emulsion, preferably ranges from 5 to 35% by weight of the total fat phase of the emulsion, preferably ranges from 5 to 30% in weight of the total fat phase of the emulsion, preferably ranges from 5 to 25% by weight of the total fat phase of the emulsion.

The emulsion that is produced by the process of the invention comprises an aqueous phase that is dispersed in small droplets in the continuous fatty phase. Preferably, the d3.3 value of the dispersed aqueous phase droplets is less than 10 micrometres, preferably less than 8 micrometres, preferably less than 6 micrometres. The

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Distribution of the aqueous phase droplets is preferably narrow, which means that the exp (sigma) is preferably maximum 2.5.

If a spreadable product is prepared according to the process of the invention, preferably the hardness is such that the spreadable product is not too soft and not too hard, that it is easily spread on bread or toast or the like when taken from a refrigerator, and do not fall off the knife when it comes to spread.

The hardness is usually expressed as the Stevens value, and this is normalized using a steel probe with a diameter of 6.35 millimeters, and the measurement is made at 5 ° C. The Stevens value at 5C Preferably ranges from 80 to 500 grams, more preferably from 100 to 300 grams, using a steel probe with a diameter of 6.35 mm. The device used for measurement is usually a Stevens penetrometer, for example, a Brookfield LFRA Texture Analyzer (LFRA 1500), eg Brookfield Engineering Labs, UK. The probe is pushed into the product at a speed of 2 mm / s, with a trigger force of 5 grams from a distance of 10 mm. These ranges are suitable for an emulsion in the form of a spreadable product.

Emulsions prepared according to the process of the invention can be used for shallow frying. The advantage of emulsions prepared according to the procedure, is that the splatter during heating of the emulsion in a pan is reduced (the SV1 value), as compared to an airless emulsion or compared to an aerated emulsion which is prepared according to a conventional process. Splash values SV1 and SV2 are as defined herein below. Hence, preferably the emulsions prepared according to the process of the invention have an SV1 value as defined herein, preferably at least 5, more preferably at least 7, more preferably at least 8, and most preferred at least 9.

Composition and use according to the invention

In a second aspect, the present invention provides a composition in the form of an aerated water-in-oil emulsion, comprising a sucrose fatty acid ester having a HLB value ranging from 1 to 7 at a concentration that varies from 0.2% to 5% based on the weight of the composition;

wherein the composition comprises oil at a concentration that varies from 30% to 90% by weight of the composition;

in which the composition has an overshoot that varies from 1% to 200%; Y

in which at least 50% of the volume of the gas is formed by gas bubbles having an equivalent diameter based on a maximum volume of 60 micrometres, preferably a maximum of 50 micrometres.

Preferred aspects of the composition prepared according to the first aspect of the invention are applicable to the second and third aspects of the invention mutatis mutandis.

Preferably the composition of the invention is an edible composition in the form of an aerated water-in-oil emulsion. Preferably, the composition is in the form of a spreadable product. A spreadable product means that emulsions can be spread using a knife on a solid or semi-solid surface such as bread or toast when taken from a refrigerator.

The HLB value of the sucrose fatty acid ester is an essential feature, and the sucrose fatty acid ester has a HLB value ranging from 1 to 7. Preferably, the sucrose fatty acid ester has a HLGB value. which varies from 1 to 6, preferably from 1 to 5, preferably from 2 to 4. More preferred is the HLB value of about 3, the HLB value of 3 is most preferred.

Preferably the sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose triestearate, sucrose tetraestearate, sucrose pentaestearate, sucrose tripalmitate, sucrose tetrapalmitate and sucrose pentapalmitate. The sucrose fatty acid ester most preferably comprises one or more compounds chosen from the group consisting of sucrose tetraestearate, sucrose pentaestearate, sucrose tetrapalmitate and sucrose pentapalmitate. Preferably, the sucrose fatty acid ester has an ester composition, wherein the amount of mono-ester is maximum 40% of the total amount of ester, preferably maximum 30%, preferably maximum 20%, preferably maximum 15%.

Preferably, the overflow of the aerated mixture in step b) ranges from 10% to 500%, preferably from 20% to 400%, preferably from 40% to 250%.

The level of total fat of the composition according to the invention is such that the composition comprises oil at a concentration ranging from 30% to 90% by weight of the total emulsion, preferably from 40% to 80% in

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Total emulsion weight. Preferably, the level of total fat ranges from 50 to 75% by weight of the total emulsion.

The total concentration of sucrose fatty acid ester in the composition in the form of an aerated water-in-oil emulsion ranges from 0.2% to 5% by weight of the composition, preferably from 0.5% to 4% , preferably from 0.7% to 2% by weight of the composition.

The exceeding of the composition according to the invention varies from 1% to 200%. Preferably, the overflow of the composition in the form of an aerated water-in-oil emulsion ranges from 10% to 100%, preferably from 20% to 80%, preferably from 25% to 60%.

An advantage of the composition of the invention is that the gas bubbles in the emulsion are relatively small and homogeneously distributed. Preferably at least 50% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 60 micrometres, preferably maximum 50 micrometres. More preferably at least 50% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 40 micrometres. Preferably at least 80% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume of at most 70 micrometres, preferably maximum 60 micrometres, preferably maximum 50 micrometres. Preferably at least 90% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 70 micrometres, preferably maximum 60 micrometres, preferably maximum 55 micrometres, preferably maximum 50 micrometres. Preferably at least 95% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume of at most 80 micrometres, preferably maximum 70 micrometres, preferably maximum 60 micrometres, preferably maximum 55 micrometres. In the context of the present invention, the "volume-based equivalent diameter" of a gas bubble is the diameter of a sphere having the same volume as the relevant gas bubble.

Preferably the gas bubbles have an average bubble size average in volume d4.3 at most 70 micrometres, preferably maximum 60 micrometres, preferably maximum 50 micrometres. Preferably the gas bubbles in the emulsion have a d4.3 value ranging from 10 to 70 micrometres, preferably from 10 to 60 micrometres, preferably from 10 to 50 micrometres. More preferably, the gas bubbles in the emulsion have a d4.3 value ranging from 20 to 70 micrometres, preferably from 20 to 60 micrometres, preferably from 20 to 50 micrometres.

The advantage of the composition of the invention is that the compositions are more stable against temperature fluctuations during storage than the comparative compositions. Preferably, when an emulsion according to the invention is subjected to a temperature cycling regime (subsequently 24 hours at 5 ° C, 24 hours at 25 ° C, 24 hours at 5 ° C, and 2 hours at 10 ° C) Then, preferably at least 50% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 50 micrometres, preferably maximum 45 micrometres. Preferably in that case at least 80% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume at most 60 micrometres, preferably maximum 55 micrometres. Preferably in that case at least 90% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on volume of a maximum of 70 micrometres, preferably a maximum of 65 micrometres.

The composition according to the invention may be free of structuring fat. Alternatively and preferably, the weight ratio between structuring fat and liquid oil in the composition prepared according to the process of the invention ranges from 1: 100 to 50: 100, preferably from 5: 100 to 35: 100, preferably from 5: 100 to 25: 100. This means that the total fat phase of the emulsion preferably comprises from 1% by weight to 50% by weight of structuring fat, and from 50% by weight to 99% by weight of liquid oil. More preferably, the total fat phase of the emulsion preferably comprises from 5% by weight to 35% by weight of structuring fat, and consequently from 65% by weight to 95% by weight of liquid oil. More preferably, the total fat phase of the emulsion preferably comprises from 5% by weight to 25% by weight of structuring fat, and consequently from 75% by weight to 95% by weight of liquid oil. With these proportions a continuous fat emulsion can be produced, which has the correct hardness and consistency. An emulsifier may be comprised in the fraction of crude oil. These preferred proportions between structuring grease and liquid oil are suitable for the preparation of a spreadable product.

Preferably, the amount of structuring fat varies from 1 to 35% by weight of the total fat phase of the emulsion, preferably ranges from 5 to 35% by weight of the total fat phase of the emulsion, preferably ranges from 5 to 30 % by weight of the total fat phase of the emulsion, preferably ranges from 5 to 25% by weight of the total fat phase of the emulsion.

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The advantage of the emulsion according to the second aspect of the invention is that the amount of structuring fat is relatively low, while the hardness of the emulsion is still within acceptable limits. As explained hereinbefore, the structuring fat is required to structure the emulsion. On the other hand, the structuring fat contains mainly saturated fatty acids, and for the health of the consumer it would be better to replace saturated fatty acids with monounsaturated or polyunsaturated fatty acids. Hence there is a balance between the amount of structuring fat for health purposes and for structuring purposes.

The composition according to the invention comprises an aqueous phase that is dispersed in small droplets in the continuous fatty phase. Preferably, the d3.3 value of the dispersed aqueous phase droplets is less than 10 micrometers, preferably less than 8 micrometers, preferably less than 6 micrometers. The distribution of the aqueous phase droplets is preferably narrow, which means that the exp (sigma) is preferably maximum 2.5.

Preferably, the hardness is such that the spreadable product is not too soft nor too hard, that it is easily spread on bread or toast or the like when taken from a refrigerator, and that it does not fall from the knife when it comes to spreading. The Stevens value at 5 ° C Preferably ranges from 80 to 500 grams, more preferably from 100 to 300 grams, using a steel probe with a diameter of 6.35 mm. These ranges are suitable for an emulsion in the form of a spreadable product.

The compositions according to the invention can be used for shallow frying. The advantage of emulsions prepared according to the procedure is that the splatter during heating of the emulsion in a pan is reduced (the SV1 value), as compared to an airless emulsion or compared to an aerated emulsion that is prepared from according to a conventional process. Splash values SV1 and SV2 are as defined herein below. Hence, preferably the compositions according to the invention have an SV1 value as defined herein preferably of at least 5, more preferably at least 7, more preferably at least 8, and most preferred at least 9.

In a third aspect, the present invention provides the use of a composition prepared in accordance with the method of the first aspect of the invention or in accordance with the second aspect of the invention for shallow frying of food products or for cooking or baking food products .

The use of the composition for shallow frying of food products has the advantage that the splattering of the emulsion is reduced, when the composition is heated in a tray for shallow frying of foods or food ingredients.

The use of the cooking or baking composition of food products has the advantage that an airy cake dough can be obtained, and that this can lead to using less of other gas-forming agents (such as baking soda or baker's yeast) to provide an aerated baked product. Moreover, the use of the sucrose fatty acid ester in the emulsion provides a firmer baked product compared to a baked product prepared using an emulsion without sucrose fatty acid ester.

Description of the figures

Figure 1: Process scheme to make a water-in-oil emulsion.

Figure 2: Process scheme for making emulsion of water-in-aerated oil, according to the invention.

Figure 3: Emulsion X-ray tomography images No. 332 (see Table 6);

Left, fresh after production, right after temperature cycling;

Top, horizontal slice (the tube wall is shown as the outer circle); bottom, vertical slice (the tube wall is shown on the left and right of the images below); image width 7 millimeters;

Circles that are visible within the upper images are artifacts created by the image analysis program, since the difference in contrast within the images is very small (non-aerated emulsions).

Figure 4: Emulsion X-ray tomography images n ° 333 (see Table 6);

Left, fresh after production, right after temperature cycling;

Top, horizontal slice (the tube wall is shown as the outer circle); bottom, vertical slice (the tube wall is shown left and right of the images below); Image width 7 millimeters.

Figure 5: Emulsion X-ray tomography images n ° 335 (see Table 6);

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Left, fresh after production, right, after temperature cycling;

Top, horizontal slice (the tube wall is shown as the outer circle); bottom, vertical slice (the tube wall is shown left and right of the images below); Image width 7 miKmeters.

The twitches that are visible within the upper images are artifacts created by the image analysis program, since the difference in contrast within the images is very small (non-aerated emulsions).

Figure 6: Emulsion X-ray tomography images No. 334 (see Table 6);

Left, fresh after production, right, after temperature cycling;

Top, horizontal slice (the tube wall is shown as the outer circle); bottom, vertical slice (the tube wall is shown left and right of the images below); Image width 7 millimeters.

Figure 7: Emulsion X-ray tomography images No. 178 (see Table 9);

Left, fresh after production, right, after temperature cycling;

Top, horizontal slice (the tube wall is shown as the outer circle); bottom, vertical slice (the tube wall is shown left and right of the images below); Image width 7 millimeters.

Circles that are visible within the upper images are artifacts created by the image analysis program, since the difference in contrast within the images is very small (non-aerated emulsions).

The artifact in the center of the lower right image is caused by flat-field correction not fully adjusted.

Figure 8: Emulsion X-ray tomography images n ° 179 (see Table 9);

Left, fresh after production, right, after temperature cycling;

Top, horizontal slice (the tube wall is shown as the outer circle); bottom, vertical slice (the tube wall is shown left and right of the images below); Image width 7 millimeters.

Figure 9: Emulsion X-ray tomography images n ° 180 (see Table 9);

Left, fresh after production, right, after temperature cycling;

Top, horizontal slice (the tube wall is shown as the outer circle); bottom, vertical slice (the tube wall is shown left and right of the images below); Image width 7 millimeters.

Circles that are visible within the upper images are artifacts created by the image analysis program, since the difference in contrast within the images is very small (non-aerated emulsions).

Figure 10: Emulsion X-ray tomography images No. 181 (see Table 9);

Left, fresh after production, right, after temperature cycling;

Top, horizontal slice (the tube wall is shown as the outer circle); bottom, vertical slice (the tube wall is shown left and right of the images below); Image width 7 millimeters.

Figure 11: Bubble volume as a function of equivalent volume bubble diameter, emulsion No. 333 (see Table 6); legend:

---------------------- 1: volume of fresh bubble after production

--------------------- 2: bubble volume after cyclization regimen

--------------------- 3: volume of fresh cumulative bubble after

production

---------------------- 4: cumulative bubble volume after regimen of

cycling

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Figure 12: Bubble volume as a function of equivalent volume bubble diameter, emulsion No. 334 (see Table 6); legend:

---------------------- 1: fresh bubble volume after production

--------------------- 2: bubble volume after cyclization regimen

------------------------ 3: volume of fresh cumulative bubble after

production

---------------------- 4: cumulative bubble volume after regimen of

cycling

Figure 13: Bubble volume as a function of equivalent volume bubble diameter, emulsion n ° 179 (see Table 9); legend:

---------------------- 1: volume of fresh bubble after production

--------------------- 2: bubble volume after cyclization regimen

------------------------ 3: volume of fresh cumulative bubble after

production

---------------------- 4: cumulative bubble volume after regimen of

cycling

Figure 14: Bubble volume as a function of equivalent volume bubble diameter, emulsion No. 181 (see Table 9); legend:

---------------------- 1: volume of fresh bubble after production

--------------------- 2: bubble volume after cyclization regimen

------------------------ 3: volume of fresh cumulative bubble after

production

---------------------- 4: cumulative bubble volume after regimen of

cycling

Examples

The following non-limiting examples illustrate the present invention.

Materials and methodology

Raw materials used

The sucrose fatty acid esters used were all provided by Mitsubishi-Kagaku Foods Corporation (Tokyo, Japan), all analytical data were obtained from the supplier.

• Ryoto S070: HLB <1, approximately 100% di-, tri- and polyester;

• Ryoto S170: HLB approximately 1, approximately 100% di-, tri- and polyester;

• Ryoto S270: HLB approximately 2, approximately 10% mono-ester, and approximately 90% di-, tri- and polyester;

• Ryoto S370; HLB about 3, about 20% mono-ester and about 80% di-, tri- and polyester;

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• Ryoto S570: HLB approximately 5, approximately 30% mono-ester, and approximately 70% di-, tri- and polyester;

• Ryoto S770: HLB approximately 7, approximately 40% mono-ester, and approximately 60% di-, tri- and polyester;

• Ryoto S970: HLB approximately 9, approximately 50% mono-ester, and approximately 50% di-, tri- and polyester.

All these esters that contain at least 70% of the fatty acids are stearic acid.

Analysis of typical esters based on HLB value:

HLB 1: ~ 1% mono, ~ 4% di, ~ 7% tri, ~ 13% tetra, ~ 28% penta, ~ 24% hexa, ~ 23% hepta and older.

HLB 3: ~ 18% mono, ~ 32% di, ~ 29% tri, ~ 16% tetra, ~ 5% penta and greater.

HLB 7: ~ 37% mono, ~ 45% di, ~ 16% tri, ~ 2% tetra and greater.

Other raw materials

• Structuring fat: a mixture of intersterified oils: 65% stearin fraction of dry fractionated palm oil with a melting point of 65 ° C, and 35% palm seed oil (65dfPOs52mp / 35PK); Sime provider Darby Unimills (Zwijndrecht, The Netherlands);

Sunflower oil, supplier Sime Darby Unimills (Zwijndrecht, The Netherlands);

Coconut oil, supplier Brenntag Eurochem GmbH (Duisburg, Germany);

Cocoa butter, supplier Barry Callebaut (Zundert, The Netherlands);

Monoglyceride: Dimodan HP-K, Danisco supplier (Copenhagen, Denmark);

Lecithin; sunflower lecithin, SunlecM, supplier Sime Darby Unimills (Zwijndrecht, The Netherlands);

PGPR: polyglycerol polyyricinoleate emulsifier, Kerry Ingredients & Flavors supplier (Zwijndrecht, The Netherlands);

Beta-carotene: 0.4% dispersion of edible oil; supplier Allied Biotech Corp., (Karlsruhe, Germany); Water: local running water;

Salt: sodium chloride, supplier Brenntag Eurochem GmbH (Duisburg, Germany);

Starch: SUV purity; National Starch provider (Manchester, United Kingdom);

Sorbate: potassium sorbate, supplier Reipu Europe (Denmark);

Sweet Whey Powder; Lactalis supplier (France).

Primary and secondary emulsion splash tests

The primary splash (SV1) is assessed under standardized conditions, in which an aliquot of a food product is heated in a glass dish and the amount of fat splashed on a sheet of paper held above the plate after the Water content of the food product has been evaporated by heating.

The secondary splash (SV2) is assessed under standardized conditions, in which the amount of grease splashed on a sheet of paper held above the plate after injection of an amount of 10 milliliters of water into the plate is assessed.

In the evaluation of both primary and secondary splash values, 25 grams of food product are heated in a 15 cm diameter glass bowl on an electric plate at approximately 205 ° C. The oil or grease that splashes out by force of expanding water droplets that evaporate is trapped on a sheet of paper 25 cm above the pan (test SV1). Subsequently, an amount of 10 milliliters of

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water in the bowl and again the grease that splashes out of the glass bowl by force of expanding water droplets that evaporate is trapped on a sheet of paper located above the pan (test SV2).

The images on the sheets of paper as they are obtained are compared with a set of standard images, with numbers from 0-10, with which the number of the image that best resembles the splatter value is recorded. 10 indicates no splash and 0 indicates very high splash. The standard grading procedure is as indicated in table 1.

Table 1 Standard qualification table for splash values SV1 and SV2

 Qualification

 Comments

 10

 Excellent

 8

 Good

 6

 Passable

 4

 Not satisfactory for SV1, almost passable for SV2

 2

 Very poor

Typical results for homemade margarines (~ 80% by weight of fat) are 8.5 for primary splash (SV1) and 4.6 for secondary splash (SV2) under the conditions of the aforementioned test.

All tests are done in duplicate, generating two measurement values, which are averaged to give a result.

Water droplet size and water droplet size distribution in emulsions

Water droplet size and water droplet size distribution are determined using standardized NMR equipment. A Bruker magnet with a field of 0.47 Tesla (20 MHz proton frequency) with a 25 mm air aperture (Bruker Minispec MQ20 Grad NMR spectrometer, eg Bruker OPtik GmbH, Germany) is used. The NMR signal (echo height E *) of two magnetic field gradient pulses as a function of the gradient energy. The oil protons are suppressed in the first part of the sequence by a relaxation filter. The proportion (R = E / E *) reflects the degree of restriction of the mobility of water molecules in the water droplets and is therefore a measure of the size of the water droplet. The parameters of the distribution of log size of normal water droplet are calculated using a mathematical procedure (which uses the log size distribution of normal droplet size d3.3 (geometric weighted average volume diameter) and sigma or ex (sigma) (measures for distribution width).

The droplet size of the spreadable product is measured, according to the procedure described above, of a spreadable product stabilized at 5 ° C just after the production of one week. This gives d3.3 after stabilization at 5 ° C.

Hardness and spreadability of emulsions

Stevens values give an indication about the hardness (also called firmness) of a product. The value of Stevens is determined according to the following protocol.

Freshly prepared products are stabilized at 5 ° C. The product hardness is measured with a Stevens penetrometer (Brookfield LFRA texture analyzer (LFRA 1500), eg Brookfield Engineering Labs, UK) equipped with a stainless steel probe with a diameter of 6.35 mm and operated in "normal" mode. The probe is pushed towards the product at a speed of 2 mm / s, a trigger force of 5 grams from a distance of 10 mm. The required force is read on the digital monitor and expressed in grams.

The untability is determined according to the following protocol. A flexible pallet knife is used to spread a small amount of the spreadable product on a grease free paper. The spreading screen is evaluated according to a standardized scale. A rating of 1 represents a homogeneous and smooth product without any defect, a 2 refers to the same product but then with small marks such as slightly non-homogeneous or some vacuoles, a 3 refers to the level where defects become almost unacceptable, such as moisture loose or coarse during spreading. A rating of 4 or 5 refers to unacceptable products, where 4 refers to a product

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that still has spreadable properties, but an unacceptable level of defects.

X-ray tomography of emulsions

Emulsions are subjected to imaging with a high resolution desktop | jCT system SkyScan 1172-A. An XRT scanner creates a series of x-ray photographs (projection images) of an object arranged in a rotating state. The distance between the object and the X-ray source defines the increase in projection. Increasing the object allows increasing the spatial resolution. The final resolution also depends on the detector. The detector has a fixed number of pixels and each pixel has a well defined size. The actual resolution is limited to approximately 2 micrometers.

All projection images (2D) are taken from slightly different angles and stored on a disk, and then used for a so-called tomographic reconstruction. This is a mathematical procedure to obtain a stack of cross-sectional images, which form a three-dimensional representation of the object. Such a stack of images can be visualized using a computer program that makes it three-dimensional. Three-dimensional images can be used to determine gas bubble sizes.

The SkyScan NRECON computer program (V1.6.4.8) is being used to rebuild the two-dimensional projection images in a stack of horizontal slices producing a three-dimensional model. Images can be observed, processed and analyzed using the image processing computer program (CTAn (V1.11.10) of SkyScan and Avizo Fire V7.0 of the Visualization Sciences Group).

For analysis of the emulsions a removable plastic tube is filled that has an internal diameter of 7 millimeters and a height of approximately 6 centimeters with the emulsion to be measured. The tomography results in a three-dimensional structure, which can be shown in different planes. In Figure 3 to Figure 10, a horizontal and a vertical slice of each sample is shown, a horizonal slice that has a width of 7 mm (the inner diameter of the tube), and a vertical slice that has a width of 7 mm ( the internal diameter of the tube) and a height of approximately 4 mm. From the distribution of three-dimensional bubbles, an estimation of the size of gas bubbles in the sample can be made. By making images before and after the storage of emulsions (although the storage temperature is varied) the influence of storage on gas bubbles can be investigated.

After the reconstruction of the projection images, the three-dimensional stack resulting from images was binarized using a threshold value so that the exceeding obtained in the image analysis equals that of the product. Subsequently, the bubbles that apparently coalesced or touched each other (for example, because the sheets between two bubbles were too thin to be identified during the thresholding process) were separated in 3D by using a basin transform of the map of Euclidean distance from inverted binary images (using Matlab / DipLib computer program).

The somewhat irregular volume of the bubbles was determined by adding the voxels (i.e., 3D pixels), and an equivalent bubble diameter was determined by matching the volume of the bubble with a hypothetical sphere (which has the equivalent bubble diameter) With the same volume. The bubble size distribution was weighted with the volume of the bubbles (cf. d4,3).

Example 1: Influence of HLB value of sucrose fatty acid ester on oil foaming

In order to study the effect of sucrose fatty acid ester HLB on aeration, stearate esters with different degrees of esterification were investigated (S070 to S970, the value of HLB increases from <1 to 9) when aerating oil from sunflower, or cocoa butter, or coconut oil at 65 ° C. The sucrose esters (S070 to S970) all have a similar melting temperature around 61 ° C, and were mixed with sunflower oil (at a concentration of 10% by weight) by heating a mixture of 100 ml of oil and solution emulsifier in a laboratory glass (400 ml) up to 70 ° C in an oven. The mixture was then equilibrated for 1 hour at 70 ° C. Aeration was caused using a manual whisk (Krups), at maximum speed for 5 minutes at 70 ° C. The overshoot as a function of the value of HLB and its residues (i.e., non-soluble material) in the oils are listed in the following table.

Table 2 The overflow and residue of different emulsifiers in sunflower oil, cocoa butter or coconut oil at a concentration of 10% by weight of the sucrose fatty acid ester

 Emulsifier

 S070 S170 S270 S370 S570 S770 S970

 HLB

 <1 1 2 3 5 7 9

 Sunflower oil

 Residue [% by weight] at 70 ° C

 0 0 1.66 2.91 7.57 ~ 10 n / a *

 Aeration overflow [%]

 8 45 180 290 100 ~ 0 n / a

 Cocoa butter

 Residue [% by weight] at 70 ° C

 n / a 0 8 1.2 5.0 8.0 8.5

 Aeration overflow [%]

 n / a 5 186 211 139 17 1

 Coconut oil

 Residue [% by weight] at 70 ° C

 n / a 0 1.0 1.6 5.0 n / a 8.0

 Aeration overflow [%]

 n / a 0 82 198 48 n / a 0

*: "N / a" is not measured

With the increase in HLB value, the foaming capacity increased, reaching a maximum torque exceeding S370 for all oils. When HLB reaches 5 for S570, the aeration capacity begins to decrease. Residues in oils increase with the increase in HLB value, which means that the amount of material that does not dissolve in oil increases. It depends on the actual oil that maximum HLB value of the sucrose fatty acid ester even works for aeration.

Example 2: Influence of sucrose fatty acid ester concentration on oil aeration

The concentration of sucrose acid ester Ryoto S370 was varied in order to investigate the influence on the overflow of aerated oil. The following procedure was applied.

10 1. 50 g samples were heated with different concentrations of S370 in sunflower oil in an oven at

70 ° C for 2 hours;

2. The samples were aerated directly at 70 ° using Ultra Turrax T 25 (supplier: IKA®-Werke GmbH & Co. KG, Staufen, Germany), for two minutes at a speed of 13,500 min-1.

3. The experiments were carried out in triplicate.

15 The following results were obtained (average of triplicates):

Table 3 The overflow in safflower oil, as a function of sucrose fatty acid ester concentration

Ryoto S370.

 Ryoto S370 concentration

 Overflow

 [% in weigh]

 [%]

 2

 4,5

 5

 22.9

 10

 36.9

 fifteen

 62.6

 twenty

 82.6

 25

 92.8

 30

 91.0

This shows that in this test with a batch system the greater overshoot was reached up to a maximum of 25% by weight.

Additional tests were carried out with Ryoto S370 in safflower oil in a continuous flow system, where a flow of oil combined with sucrose fatty acid ester is continuously aerated by entering a continuous nitrogen flow. The mixing device was a C unit with a volume of 100 ml, equipped with a safety stirrer (similar to the "aeration unit C a" used in example 4 (Table 8, Table 11)). Five 5 parameters were varied in these tests:

1. concentration of S370 in oil (2, 5, 10% by weight);

2. rotation speed of unit C (500, 1500, 2500 rpm);

3. aeration temperature (65, 70, 80 ° C);

4. nitrogen gas flow (2, 7.5, 15 l / h normal);

10 5. Sucrose fatty acid oil / ester flow rate (2, 4, 7.5 l / h).

From these experiments it is concluded that the parameters that most determine the overflow are the concentration of sucrose fatty acid ester in oil, and the gas flow rate (the latter especially in proportion of volume for the oil flow rate / acid ester sucrose fatty). The other 3 parameters only have a minor influence on the overshoot that can be obtained. As an example, the following data is presented, which combine the exceeding data for various rotation speeds, aeration temperatures and rotation speeds. All measurements were made in duplicate, and the average overshoot of these two measurements is also presented.

Table 4 Overfilling (in duplicate) as a function of the concentration of Ryoto S370 in safflower oil, and proportion of oil-SFAE volume to nitrogen, rotation speed, temperature.

 Concentration of S370 in oil [% by weight]

 Unit rotation speed C [min "1] Temperature [° C] Oil flow rate - SFAE [l / h] Gas flow rate [N l / h] Proportion of volume of nitrogen to oil mixture / SFAE [vol / vol] Overrun 1 [%] Overrun 2 [%] Overrun [%]

 5.0

 500 70 7.5 2.0 0.27 25 31 28

 2.0

 2500 70 4.0 2.0 0.50 41 43 42

 10.0

 1500 80 4.0 2.0 0.50 87 70 79

 2.0

 500 80 7.5 7.5 1.00 112 88 100

 5.0

 2500 80 2.0 2.0 1.00 101 104 103

 2.0

 1500 70 4.0 7.5 1.88 82 98 90

 2.0

 2500 80 7.5 15.0 2.00 103 87 95

 5.0

 1500 70 7.5 15.0 2.00 110 116 113

 5.0

 1500 80 2.0 7.5 3.75 200 200 200

 10.0

 500 80 4.0 15.0 3.75 364 329 346

 10.0

 2500 70 2.0 7.5 3.75 248 395 321

 10.0

 500 70 2.0 15.0 7.50 315 446 381

These data show that the overshoot as measured here can reach values of up to almost 400%. Higher overshoots are obtained when the volume ratio between oil-ester of sucrose fatty acid and gas is relatively high.

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Example 3: Influence of water on oil aeration using sucrose fatty acid ester

To investigate the influence of the presence of water on oil aeration using sucrose fatty acid ester Ryoto S370, an experiment was carried out in which water was added before and after aeration. The following procedure was applied. A 10% by weight solution of Ryoto S370 in sunflower oil was prepared, filtered and heated in an oven at 70 ° C. Five different samples were prepared based on the fatty acid ester oil mixture at 70 ° C:

1. A sample that was aerated, without added water.

2. A sample to which 20% by weight of water was added and mixed at 20 ° C and then aerated.

3. A sample to which 20% by weight of water was added and mixed at 70 ° C and then aerated.

4. A sample that was aerated first, followed by adding and mixing 20% by weight of water at 20 ° C.

5. A sample that was aerated first, followed by adding and mixing 20% by weight of water at 70 ° C.

Aeration was carried out on the 5 samples using Ultra Turrax T 25 (supplier: IKA®-Werke GmbH & Co. KG, Staufen, Germany), for one minute at a speed of 13,500 min-1. The measured overshoots are indicated in the following table.

Table 5 Sunflower oil overflow, as a function of sucrose fatty acid ester concentration

Ryoto S370.

 No. sample [% by weight]

 Overflow [%]

 1 (without water)

 52.6

 2 (water 20 ° C pre-added)

 33.3

 3 (water 70 ° C pre-added)

 22.2

 4 (water 20 ° C post-added)

 56.4

 5 (water 70 ° C post-added)

 61.1

These data show that the addition of water to oil before aeration reduces the overflow that can be obtained. This shows that the efficiency of the sucrose fatty acid ester is reduced when water is present during aeration. This shows that the aeration of an oil separately from the emulsion to which it was added is advantageous (which is in accordance with the invention), since the sucrose fatty acid ester contributes more to achieving high overshoot.

Example 4: Preparation of emulsions

The following water-in-oil emulsions were prepared, using a micro-votator (scraped surface heat exchanger) having a yield of approximately 10 liters per hour. Emulsions were prepared with two different levels of fat, 52% fat (Table 6) and 70% fat (Table 9). For each level of fat 4 emulsions were produced: with or without sucrose fatty acid ester and aerated or non-aerated. The processes that were used to prepare the emulsions are shown schematically in Figure 1 and Figure 2.

Table 6 Compositions of aerated emulsions, with 52% fat

 Composition [% by weight]

 Ingredient

 No 332 No 333 No 335 No 334

 -SFAE -SFAE + SFAE + SFAE

 -gas + gas -gas + gas

 According to the invention

 Fat phase

 Sunflower oil

 36.08 36.08 14.29 14.29

 Structuring fat

 17.5 17.5 10.71 10.71

 Lecithin

 0.10 0.10 0.10 0.10

 Monoglycerides

 0.20 0.20 0.20 0.20

 Beta-carotene

 0.20 0.20 0.20 0.20

 PGPR

 0.10 0.10 0.10 0.10

 Aqueous phase

 Water

 42.42 42.42 42.42 42.42

 Starch

 2.50 2.50 2.50 2.50

 Sorbate

 0.10 0.10 0.10 0.10

 Salt

 0.30 0.30 0.30 0.30

 Sweet Whey Powder

 0.50 0.50 0.50 0.50

 Sucrose ester phase

 Sunflower oil

     20.36 20.36

 Structuring fat

     6.79 6.79

 Sucrose S370 fatty acid ester

     1.43 1.43

Emulsions No. 332 and No. 333 were made in accordance with the process scheme shown schematically in Figure 1. This is a prior art process, for example, as described in WO2010 / 112835, where Aerates an emulsion as a whole. Emulsions No. 335 and No. 334 were made in accordance with the process scheme shown schematically in Figure 2, according to the invention. Plastic tubes were filled with emulsions in amounts of approximately 200 grams in each tube.

The process settings according to Figure 1 for the production of emulsions No. 332 and No. 333 are indicated in the following table. The aqueous phase and the oil phase were prepared separately before being mixed in the premix vessel. The premix was a continuous emulsion in water, which was inverted to a continuous emulsion in fat during the process.

Table 7 Process settings for emulsion preparation No. 332 and No. 333 (see Table 6), process as in Figure 1; Y

volumetric fractions of gas resulting in emulsions.

 Processing unit

 Volume [ml] Temperature [° C] Rotation speed impeller [1 / min] Description

 Premix of oil phase and aqueous phase

 10,000 60 (55-65) Mix the ingredients

 Unit A 1

 50 n ° 332: 20 n ° 333: 24 n ° 332: 1200 n ° 333: 1000 Cool

 Unit A 2

 50 n ° 332: 8 n ° 333: 10 n ° 332: 1200 n ° 333: 1000 Cool

 Unit C * 1

 150 Cool to ambient air 1800 Inversion to continuous fat emulsion

 Unit C 2

 75 Cool to room air No. 332: 400 No. 333: 1400 mix

 Process settings

 Premix Flow (l / h)

 10

 System pressure (bar)

 No. 332: ~ 7 No. 333: ~ 6

 Nitrogen gas flow (normal L / h *)

 No. 332: 0 No. 333: 12 aeration

 Resulting gas fractions (% by volume)

 No. 332 [% vol]

 0

 n ° 333 [% vol]

 24 (exceeding ~ 32%)

*: At atmospheric pressure and ambient temperature

The process settings according to Figure 2 for the production of emulsions No. 335 and No. 334 are indicated in the following table. The sucrose ester phase was filtered after heating the mixture of oil and Ryoto S370, to eliminate possible residues.

Table 8 Process settings for emulsion preparation No. 335 and No. 334 (see Table 6), process as in Figure 2;

and volumetric fractions of gas resulting in emulsions

 Processing unit

 Volume [ml] Temperature [° C] Rotation speed impeller [1 / min] Description

 Emulsion phase

 Premix of oil phase and aqueous phase

 10,000 60 (55-65) Mix the ingredients

 Unit A 1

 50 22 1000 Cool

 Unit A 2

 50 9 1000 Cool

 Unit C * 1

 150 Cool to ambient air 2000 Inversion to continuous fat emulsion

 Unit C 2

 75 Cool to room air No. 335: 300 No. 334: 1400 Mix with sucrose ester phase

 Sucrose ester phase

 Unit C a

 100 70 n ° 335: 1000 n ° 334: 2500 Aeration

 Unit C * 2

 50 n ° 335: 12 n ° 334: 30 <= 1000 Cooling after aeration

 Process settings

 Premix Flow (l / h)

 10

 Flow rate of foam mixture (l / h)

 4,5

 System pressure (bar)

 No. 335: ~ 4 No. 334: ~ 5

 Nitrogen gas flow (normal L / h *)

 No. 335: 0 No. 334: 6

 Resulting gas fractions (% by volume)

 Sucrose ester phase

 50 (exceeding: 100%)

 n ° 335 [% vol]

 0

 No. 334 [% vol]

 31 (exceeding ~ 45%)

Table 9 Compositions of aerated emulsions, with 70% fat

 Composition [% by weight]

 Ingredient

 No 178 No 179 No 180 No 181

 -SFAE -SFAE + SFAE + SFAE

 -gas + gas -gas + gas

 According to the invention

 Fat phase

 Sunflower oil

 49.43 49.43 27.64 27.64

 Structuring fat

 22 22 15.21 15.21

 Lecithin

 0.10 0.10 0.10 0.10

 Monoglycerides

 0.10 0.10 0.10 0.10

 Beta-carotene

 0.20 0.20 0.20 0.20

 PGPR

 0.10 0.10 0.10 0.10

 Aqueous phase

 Water

 27.27 27.27 38.18 38.18

 Sorbate

 0.1 0.1 0.14 0.14

 Salt

 0.3 0.3 0.42 0.42

 Sweet Whey Powder

 0.4 0.4 0.56 0.56

 Sucrose ester phase

 Sunflower oil

     20.36 20.36

 Structuring fat

     6.79 6.79

 Sucrose S370 fatty acid ester

     1.43 1.43

Emulsions No. 178 and No. 179 were prepared according to the process scheme shown schematically in Figure 1. This is a prior art process, for example, as described in WO2010 / 112835, where it is aerated An emulsion as a whole. Emulsions No. 180 and No. 181 were prepared according to the process 5 shown schematically in Figure 2, according to the invention. Plastic tubes were filled with emulsions in amounts of approximately 200 grams in each tube.

The process settings according to Figure 1 for the production of emulsions No. 178 and No. 179 are indicated in the following table: The aqueous phase and the oil phase were prepared separately before being mixed in the premix container. In this case, the premix emulsion was a continuous fat emulsion.

10 Table 10 Process settings for emulsion preparation No. 178 and No. 179 (see Table 6), process as in Figure 1; Y

volumetric fractions of gas resulting in emulsions

 Processing unit

 Volume [ml] Temperature [° C] Rotation speed impeller [1 / min] Description

 Emulsion phase

 Premix of oil phase and aqueous phase

 10,000 60 (55-65) Mix the ingredients

 Unit A 1

 50 22 1200 Cool

 Unit A 2

 50 9 1200 Cool

 Unit C * 1

 150 n ° 178: inside 10.4 Outside 14.9 n ° 179: inside 10.5 Outside 14.4 300 Mix

 Unit C 2

 75 no 178: inside 15.7 out 16.2 no 179: inside 15.4 out 17.1 no 178: 200 no 179: 1400 Mix

 Process settings

 Premix Flow (l / h)

 10

 System pressure (bar)

 No. 178: ~ 7 No. 179: ~ 6

 Nitrogen gas flow (normal L / h *)

 No. 178: 0 No. 179: 9.5 Aeration

 Resulting gas fractions (% by volume)

 No. 178 [% vol]

 0

 n ° 179 [% vol]

 28 (overshoot ~ 38%)

The process settings according to Figure 2 for the production of emulsions No. 180 and No. 181 are indicated in the following table. The sucrose ester phase is filtered after heating the mixture of oil and Ryoto S370, to eliminate possible residues.

5 Table 11 Process settings for emulsion preparation No. 178 and No. 179 (see Table 6), process as in Figure 2; Y

volumetric fractions of gas resulting in emulsions

 Processing unit

 Volume [ml] Temperature [° C] Rotation speed impeller [1 / min] Description

 Emulsion phase

 Premix of oil phase and aqueous phase

 10,000 60 (55-65) Mix the ingredients

 Unit A 1

 50 22 1200 Cool

 Unit A 2

 50 8 1200 Cool

 Unit C * 1

 150 n ° 180: inside 8 Outside 13 n ° 181: inside 14 Outside 18 300 Investment

 Unit C 2

 75 n ° 180: inside 8 Outside 13 n ° 181: inside 14 Outside 18 1400 Mix with sucrose ester phase

 Sucrose ester phase

5

10

fifteen

twenty

25

 Unit C a

 100 70 2500 Aeration

 Unit C * 2

 50 10 <= 1000 Cooling after aeration

 Process settings

 Premix Flow (l / h)

 10

 Flow rate of foam mixture (l / h)

 4.4

 System pressure (bar)

 No. 180: ~ 6 No. 181: ~ 7

 Nitrogen gas flow (normal L / h *)

 No. 180: 0 No. 181: 6

 Resulting gas fractions (% by volume)

 Sucrose ester phase

 50 (exceeding: 100%)

 n ° 180 [% vol]

 0

 No. 181 [% vol]

 30 (exceeding ~ 43%)

Bubble size analysis

The emulsions that occurred were subjected to a temperature cycling regime. Emulsions were stored in a temperature controlled cabin for a period of 74 hours. The temperature regime in the cabin was as follows:

- 24 hours at 5 ° C

- 24 hours at 25 ° C

- 24 hours at 5 ° C

- 2 hours at 10 ° C

After the temperature cyclization, the samples were stored at 5 ° C for 19 hours for X-ray tomography analysis.

The temperature cycling regime is made in order to mimic the normal home use of an emulsion and challenge the structure of the emulsions. Depending on the amount used each day, the consumer takes a container with a spreadable product in and out of a refrigerator, for use and storage. Such spreadable product can be stored in the refrigerator for up to several months. Hence an emulsion undergoes several temperature changes during its lifetime. The better the emulsion retains its structure during such temperature cycling, the better it will be. This extreme temperature cycling is a good test to investigate if the emulsion is stable against various storage and use temperatures.

X-ray image generation of emulsions

The bubble size of the emulsions was determined, both before and after temperature cycling, using X-ray tomography, as described hereinbefore. Figure 3 to Figure 10 show images taken using X-ray tomography to determine the influence of the structure's cyclization. The images on the left side and the right side of the figures are not of the same samples. On the left side of each figure, samples are taken from tubes filled shortly after preparation. The two images on the left in each figure are taken from the same sample. On the right side of each figure, the samples are

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30

35

40

Four. Five

fifty

shown taken from other filled tubes that have experienced temperature cycling. These samples are filled in the tubes for analysis using X-ray tomography. The two images on the right of each figure are taken from the same sample.

Low fat emulsions (52%): comparison samples No. 333 and No. 334 (Figure 4, Figure 6) show that emulsion No. 334 (prepared according to the method of the invention) has a bubble structure finer than 333 (according to the prior art), before cycling. The volumetric fraction of gas of No. 334 was obtained which is greater than that of No. 333, 31% and 24%, respectively.

Emulsion No. 333 (Figure 4) shows that a wide range of gas bubble sizes is present in the sample before cycling. The emulsion does not have a finely distributed population of homogeneous bubbles. After the cyclization, a large number of large gas bubbles have formed, apparently due to the coalescence and proportion of finer bubbles during temperature cycling. Hence, this emulsion is not suitable for home use, since the structure changes too much during storage.

Emulsion No. 334 (Figure 6, according to the invention) shows a finer structure and gas bubbles more homogeneously divided than emulsion No. 333. However, some bubbles can be observed near the inner wall of the plastic tube. bigger. These are artifacts, large bubbles generated during the filling of the tube with the emulsion. The center of the tube shows homogeneously distributed gas bubbles. Also after cycling, near the inner wall of the tube, some large bubbles can be observed. However, not in the center, which means that this emulsion, prepared in accordance with the process of the invention, retains its structure during the cycling regime.

Comparing the structure of emulsions No. 332 and No. 335, which are not aerated, before and after temperature cycling (Figure 3, Figure 5), shows that the structure of these emulsions does not change as observed using this technique. This is not only true for emulsion No. 332, which was prepared using a conventional process. This is also true for emulsion No. 335, which was prepared using the process according to Figure 2, although without the introduction of gas. This shows that temperature cycling is a good procedure to determine the influence on gas bubbles and the stability of the structure of emulsions. Because the structure of the fatty and aqueous phases apparently do not influence the emulsion structure, the influence of the temperature on the gas bubbles can be investigated in isolation.

High fat emulsions (70%): observation of aerated emulsions n ° 179 and n ° 181 (Figure 8, Figure 10) shows the same trends as observed for 52% fat emulsions. Emulsion No. 179 (according to the prior art) has a wide range of bubble sizes, and does not have a homogeneous fine bubble structure. After the cyclization the bubbles have become larger, and a thick structure is observed. Emulsion No. 181 (prepared according to the invention) has a finer bubble structure. After cyclization, a few larger gas bubbles are observed. These can be artifacts, caused by tube filling. In addition some larger bubbles are observed in the center of the image. The distribution of bubble sizes is still much more homogeneous than in emulsion n ° 179 after cyclization.

These results show that emulsions No. 334 and No. 181 that are prepared according to the process of the invention, have a finer and more homogeneous bubble structure, and are more stable after temperature cycling, compared to emulsions. Aerated No. 333 and No. 179, which are in accordance with the prior art.

Determination of gas bubble sizes using X-ray tomography

Aerated emulsions No. 333, No. 334, No. 179 and No. 181 were analyzed to determine the average gas bubble sizes before and after cycling. The image analysis computer program of the X-ray tomography device was used, as described above, for this analysis.

The following table summarizes the results. This table shows:

- The fraction of gas volume that was determined fresh after production.

- The fraction of gas volume that was calculated from the x-ray images, both fresh after production as well as after cyclization; These data also contain the minimum and maximum values if as the standard deviation as calculated. The threshold value for image analysis for adjustment, in order to obtain similar gas volume fractions.

- The average diameter of the number d1.0 of the gas bubbles, which also contain the maximum and minimum values as measured, the standard deviation, and the number of counts on which d1.0 is based.

- The average diameter based on volume d4,3.

Additionally, Figures 11, 12, 13 and 14 show the volume of gas as a function of the equivalent volume-based diameter.

Table 12 Average gas bubble size in aerated emulsions as determined from images from 5 x-ray tomography

 No. 333 -SFAE, + gas, 52% fat No. 334 + SFAE, + gas, 52% fat No. 179 -SFAE, + gas, 70% fat No. 181 + SFAE, + gas, 70% fat

 Fresh Cycled Fresh Cycled Fresh Cycled Fresh Cycled

 Volume fraction gas measured * [%]

 24 31 28 30

 Fraction of gas volume calculated [%]

 23.0 18.6 32.5 27.1 28.4 22.2 31.6 25.1

 Min

 20.7 14.4 31.8 26.2 27.3 20.2 30.6 23.7

 Max

 28.1 22.5 33.7 28.6 29.3 25.1 32.6 27.0

 Dev. Std.

 1.4 2.2 0.3 0.5 0.5 1.2 0.7 0.8

 Equivalent Diameter Values

 d, 10

 24.7 26.5 31.6 29.5 26.8 25.0 30.8 27.8

 Dev. Std.

 12.1 17.6 12.3 12.5 13.4 14.8 12.6 11.8

 Max

 809.2 983.6 143.2 684.2 471.9 955.3 482.3 832.1

 Min

 7.2 7.2 7.2 7.2 7.2 7.2 7.2 7.2

 % of counts

 900680 282700 823390 858270 920410 544140 909720 905940

 d4.3

 80.2 261.0 45.2 56.8 73.0 219.1 47.7 73.0

*: see Table 7, Table 8, Table 10, Table 11

The following conclusions can be obtained from this table.

- The gas volume fraction that is determined in the fresh samples is close to the measured gas volume fraction; this shows that the image analysis computer program used to analyze the

10 x-ray images is a useful tool to determine the volume of gas. When several stacked images of the samples are scanned (through the vertical direction of the tubes in the X-ray tomography apparatus), it was shown that the variation in the volume of gas in the samples was greater in the samples without acid ester Sucrose Fat (No. 333, No. 179) than in the samples with sucrose fatty acid ester (No. 334, No. 181). This can also be seen from the minimum, maximum and standard deviation in the table, as well as from Figure 4, Figure 6,

15 Figure 8 and Figure 10.

- The d1.0 value of gas bubbles is based on a large number of accounts. The maximum values show that after cyclization, the samples without sucrose fatty acid ester have a maximum bubble size larger than the corresponding sample with sucrose fatty acid ester. The average number diameter d1.0 does not show a clear trend before and after cycling, and when a large number of bubbles is counted, some

20 how many larger bubbles do not greatly influence the average number.

- The value d4.3 shows a trend before and after cycling, since large bubbles that are

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formed during cycling have a great influence on the average equivalent volume diameter. In all samples, the d4.3 value increases after cycling. However, it can be clearly seen from the data that the samples with sucrose fatty acid ester (No. 334, No. 181) have a much smaller increase of d4.3 than the samples without fatty acid ester of sucrose (No. 333, No. 179). These quantitative data confirm the images as shown in Figure 4, Figure 6, Figure 8 and Figure 10. The images show that samples No. 333 and No. 179 have larger bubbles after cyclization than samples No. 334 and n. ° 181. This is reflected in the d4.3 values.

The following can be concluded from Figure 11 to Figure 14.

Figure 11, emulsion No. 333 (52% fat, without sucrose fatty acid ester): this shows the percentage of gas volume as a function of the equivalent diameter based on bubble volume. Curves 1 and 2 should be read and interpreted as follows.

Curve 1 (fresh sample) shows that approximately 25% of the total volume of gas bubbles in the sample is obtained from bubbles that have an equivalent diameter based on volume with a size of approximately 40 micrometers.

Curve 2 (cyclized sample) shows that approximately 1% of the total volume of gas bubbles in the sample is obtained from bubbles that have an equivalent diameter based on volume with a size of approximately 40 micrometers. This curve also shows a few peaks at values in the hundreds of micrometers, which show that large bubbles have formed during cycling.

The corresponding cumulative curves 3 and 4 show the following.

Curve 3 (fresh sample) indicates the percentage of cumulative volume as a function of the equivalent diameter based on volume of gas bubbles. Approximately 50% of the volume of the gas bubbles is formed by bubbles that have an equivalent diameter based on volume of approximately 45 micrometers, and approximately 80% of the volume of gas is formed by bubbles that have an equivalent diameter based on volume smaller than approximately 65 micrometers

Curve 4 (cyclized sample) clearly shows the influence of cyclization: the cumulative volume curve has a much smaller inclination than curve 3. This is caused because much larger bubbles are present, the d4.3 value has increased and This is reflected in the percentage of cumulative volume. Approximately 50% of the volume of the gas bubbles is formed by bubbles that have an equivalent diameter based on volume of approximately 75 micrometres, and approximately 80% of the volume of gas is formed by bubbles that have an equivalent diameter based on smaller volume of approximately 315 micrometres.

Figure 12, emulsion No. 334 (52% fat, with sucrose fatty acid ester): this shows the percentage of gas volume as a function of the equivalent diameter based on bubble volume. Curve 1 (fresh sample) shows that approximately 57% of the total volume of gas bubbles in the sample is obtained from bubbles that have an equivalent diameter based on volume with a size of approximately 45 micrometres. Moreover, the peak is much narrower than in the corresponding sample No. 333, which shows the narrowest size distribution.

Curve 2 (cyclized sample) shows that approximately 27% of the total volume of gas bubbles in the sample is obtained from bubbles that have an equivalent diameter based on volume with a size of approximately 50 micrometres. This curve is also narrower than the corresponding sample n ° 333.

The corresponding cumulative curves 3 and 4 show the following:

Curve 3 (fresh sample) shows the percentage of cumulative volume as a function of the equivalent diameter based on volume of gas bubbles. This has a sharp rise to almost 100% of the volume, compared to the corresponding sample No. 333. This shows that the bubble size distribution of this sample No. 334 containing sucrose fatty acid ester is more homogeneous than the Sample No. 333 without sucrose fatty acid ester. Approximately 50% of the volume of the gas bubbles is formed of bubbles that have an equivalent diameter based on volume smaller than approximately 45 micrometres, and approximately 80% of the volume of gas is formed by bubbles that have an equivalent diameter based on volume plus smaller than about 50 micrometres.

Curve 4 (cyclized sample) also shows a sharp rise to almost 100% of gas volume. Cycling apparently does not have much effect, since curves 3 and 4 are very close. This means that the bubble size distribution is still quite narrow and homogeneous. This is also reflected in the d4.3 values before and

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

after cycling, which does not rise dramatically (Table 12). Approximately 50% of the volume of the gas bubbles is formed of bubbles that have an equivalent diameter based on volume of approximately 50 microemters, and approximately 80% of the volume of gas is formed of bubbles that have an equivalent diameter based on volume smaller than approximately 60 micrometers

Figure 13, emulsion No. 179 (70% fat, without sucrose fatty acid ester): this shows the percentage of gas volume as a function of the equivalent diameter based on bubble volume. The trends in this figure are similar to those in Figure 11 (emulsion No. 333, 52% fat, without sucrose fatty acid ester).

Curve 1 (fresh sample) shows that approximately 32% of the total volume of gas bubbles in the sample is obtained from bubbles that have an equivalent diameter based on volume with a size of approximately 35 micrometers.

Curve 2 (cyclized sample) shows that approximately 16% of the total volume of gas bubbles in the sample is obtained from bubbles that have an equivalent diameter based on volume with a size of approximately 35 micrometers. This curve also shows a few peaks at values in the hundreds of micrometers, which show that large bubbles have formed during cycling.

The corresponding cumulative curves 3 and 4 show the following.

Curve 3 (fresh sample) indicates the percentage of cumulative volume as a function of the equivalent diameter based on volume of gas bubbles. Approximately 50% of the volume of the gas bubbles is formed of bubbles that have an equivalent diameter based on volume of approximately 30 micrometers, and approximately 80% of the volume of gas is formed of bubbles that have an equivalent diameter based on smaller volume of approximately 45 micrometers

Curve 4 (cyclized sample) clearly shows the influence of cyclization: the cumulative volume curve has a much smaller inclination than curve 3. This is caused since much larger bubbles are present, the d4.3 value has increased and this is reflected in the percentage of cumulative volume. Approximately 50% of the volume of the gas bubbles is formed of bubbles that have an equivalent diameter based on volume of approximately 55 micrometres, and approximately 80% of the volume of gas is formed of bubbles that have an equivalent diameter based on smaller volume of approximately 140 micrometres.

Figure 14, emulsion No. 181 (70% fat, with sucrose fatty acid ester): this shows the percentage of gas volume as a function of the equivalent diameter based on bubble volume. The trends in this figure are similar as in Figure 12 (emulsion No. 334, 52% fat, with sucrose fatty acid ester).

Curve 1 (fresh sample) shows that approximately 42% of the total volume of gas bubbles in the sample is obtained from bubbles that have an equivalent diameter based on volume with a size of approximately 40 micrometres. Moreover, the peak is much narrower than in the corresponding sample No. 179, which shows the size distribution is narrower.

Curve 2 (cyclized sample) shows that approximately 29% of the total volume of gas bubbles in the sample is obtained from bubbles that have an equivalent diameter based on volume with a size of approximately 55 micrometres. This curve is also narrower than that of the corresponding sample No. 179.

The corresponding cumulative curves 3 and 4 show the following.

Curve 3 (fresh sample) shows the percentage in cumulative volume as a function of the equivalent diameter based on volume of gas bubbles. This has a sharp rise to almost 100% of the volume, as compared to the corresponding sample n ° 179. This shows that the bubble size distribution of this sample No. 181 containing sucrose fatty acid ester is narrower than sample No. 179 with sucrose fatty acid ester. Approximately 50% of the volume of the gas bubbles is formed of bubbles that have an equivalent diameter based on volume smaller than approximately 35 micrometres, and approximately 80% of the volume of gas is formed of bubbles that have an equivalent diameter based on volume plus smaller than approximately 45 micrometres.

Curve 4 (cyclized sample) also shows a sharp rise to almost 100% of gas volume. Cycling apparently does not have much effect, since curves 3 and 4 are very close. This means that the bubble size distribution is still narrower and more homogeneous. This is reflected in the d4.3 values before and after cycling, which does not increase dramatically (Table 12). Approximately 50% of the volume of the gas bubbles is formed of bubbles that have an equivalent diameter based on volume of approximately 45 micrometers, and approximately 80% of the volume of gas is formed of bubbles that have a diameter

volume-based equivalent smaller than approximately 60 micrometers.

In conclusion, the images and data show that emulsions prepared according to the method of the invention are more stable than emulsions not according to the invention.

Water droplet size, hardness and emulsion splash values

5 The sizes of water droplets and hardness of the emulsions were determined according to the procedure described above. The results are indicated in the following table.

Table 13 Average water droplet size and Stevens hardness of emulsions

 No. shows

 d3,3 Exp (sigma) Stevens hardness [g]

 [micrometer] [-]

 52% fat emulsions

 No. 332

 4.5 1.5 153

 n ° 333

 5 2.0 126

 n ° 335

 6.3 1.9 290

 n ° 334

 6.1 1.8 179

 70% fat emulsions

 n ° 178

 4.2 1.9 156

 n ° 179

 3.6 1.4 113

 n ° 180

 3.5 1.4 110

 n ° 181

 4 1.6 96

In all cases, the average water droplet size d3.3 is less than 10 micrometers. This means that the 10 drops of water are finely divided in the continuous fat phase. The presence or absence of a gas bubble does not have a clear effect on the size of the water droplet in the corresponding sample without air (332 vs. 333, 335 vs. 334, 178 vs. 179, 180 vs. 181). Also the distribution of bubble size is narrow, since exp (sigma) for all samples is at most 2.0.

The hardness of the samples shows that the presence of gas bubbles does not greatly reduce the hardness. The value of 15 Stevens of the aerated emulsions is still above the desired value of 80 grams.

Splash tests of emulsions produce the following results:

Table 14 Measured primary and secondary splash values (SV1, SV2) of emulsions

 sample number

 SV1 SV2

 Reference*

 8.5 5.5

 52% fat emulsions

 332

 6 4

 333

 7 4.5

 335

 8.5 7

 334

 10 8.5

5

10

fifteen

twenty

25

30

35

 70% fat emulsions

 178

 3 4,5

 179

 5 3.5

 180

 6.5 5

 181

 8 5.5

* Reference is commercially available Blue Band wrap margarine with approximately 79% fat, containing lecithin as an anti-splash agent (eg Unilever, Rotterdam, Netherlands).

The splash values show that the presence of gas bubbles especially has a positive effect on the SV1 value, which means that the splash of water bubbles when the emulsion is heated in a pan, and the water evaporates and the bubbles of gas escape from the emulsion. This can be seen especially when compared to the SV1 values of the corresponding samples (332 vs. 333, 335 vs. 334, 178 vs. 179, 180 vs. 181). In addition, the aerated emulsions produced according to the process of the invention (No. 334, No. 181) have an SV1 value greater than the aerated emulsions prepared according to a conventional process (No. 333, No. 179). This shows that emulsions prepared according to the process of the invention have an improved splattering behavior when heated to be used for shallow frying of food products. Note that these emulsions are not yet optimized to reduce splatter as much as possible.

All emulsions that were produced were tested for spreadability, following the procedure described hereinabove. All emulsions had a good spreadability value: for all emulsions the value obtained was 1.

Example 5: Use of cake baking emulsions

The emulsions that were produced were used for baking 8 cakes, in order to investigate the influence of sucrose fatty acid ester and air on the emulsions in the cake that was obtained. The cake recipe was as follows:

- Baking powder 4 grams

- Sugar 100 grams

- Emulsions (as is done here, Table 6 and Table 9) 100 grams

- Eggs 100 grams

- Wheat flour 100 grams Procedure:

1. Mix emulsions and sugar together for 3 minutes using a homemade mixer (Bosch clever mix 300W mixer), in total 8 lots.

2. Add eggs and mix together at the same speed for 2 minutes.

3. Add flour and baking powder together and mix homogeneously with the mixture.

4. Put the mixtures in paste mold.

5. Preheat the oven to 150 ° C and bake the cakes for 70 minutes.

After baking, the texture was analyzed, determining the Stevens hardness of the cake obtained, using a texture analyzer as described above, with a round probe profile of 2.5 centimeters, and sample thickness of 3 centimeters. The firmness of the cakes is indicated in the following table.

Table 15 The hardness of cakes prepared with the emulsions of Table 6 and Table 9

 Cake with emulsion n °

 Hardness [g]

 Cake with n ° 332

 473

 Cake with n ° 333

 402

 Cake with n ° 335

 692

 Cake with n ° 334

 690

 Cake with n ° 179

 283

 Cake with n ° 180

 302

 Cake with n ° 181

 501

 Cake with n ° 182

 552

This shows that cakes made with emulsions with sucrose fatty acid ester (No. 335, No. 334, No. 181, No. 182) are firmer than corresponding cakes made without emulsions with sucrose fatty acid ester. 5 (No. 332, No. 333, No. 179, No. 180). These cakes with sucrose fatty acid ester were much easier to cut

with a knife that the cakes without sucrose fatty acid ester, since there was less crumbling on the cut.

Claims (15)

5 10 fifteen twenty 25 30 35 40 Four. Five 1. A process for preparing a composition in the form of an aerated water-in-oil emulsion, which has an overflow ranging from 1% to 200%, comprising the steps: a) prepare a water-in-oil emulsion; b) provide a liquid mixture of a sucrose fatty acid ester having a HLB value ranging from 1 to 7 and an oil and aerate this mixture; Y c) mixing the aerated mixture of stage b) with the emulsion of stage a). 2. A process according to claim 1, wherein in step a) the emulsion is in the form of a spreadable product. 3. A process according to claim 1 or 2, wherein in step b) the sucrose fatty acid ester has a HLB value ranging from 1 to 6, preferably from 1 to 5, preferably from 2 to Four. 4. A process according to any one of claims 1 to 3, wherein in step b) the concentration of sucrose fatty acid ester varies from 1% to 25% by weight of the mixture of step b), preferably from 1% to 20% by weight, preferably from 2% to 15% by weight of the mixture of step b), preferably from 4% to 12% by weight of the mixture of step b). 5. A process according to any one of claims 1 to 4, wherein the sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose triestearate, sucrose tetraestearate, sucrose pentaestearate, sucrose tripalmitate sucrose, sucrose tetrapalmitate and sucrose pentapalmitate. 6. A process according to any one of claims 1 to 4, wherein the sucrose fatty acid ester has an ester composition, wherein the amount of mono-ester is at most 40% of the total amount of ester, preferably at most 30%, preferably at most 20%, preferably at most 15%. 7. A process according to any of claims 1 to 6, wherein the overflow of the aerated mixture in step b) ranges from 10% to 500%, preferably from 20% to 400%, preferably from 40% to 250% 8. A process according to any one of claims 1 to 7, wherein the composition comprises oil at a concentration ranging from 30% to 90% by weight of the total emulsion, preferably from 40% to 80% by weight of Total emulsion 9. A process according to any one of claims 1 to 8, wherein the weight ratio between the mixture of stage a) and stage b) ranges from 10: 1 to 1: 3, preferably from 8: 1 to 1: 2, preferably from 6: 1 to 1: 1. 10. A process according to any one of claims 1 to 9, wherein the overflow of the composition in the form of an aerated water-in-oil emulsion ranges from 10% to 100%, preferably from 20% to 80%, preferably from 25% to 60%. 11. A process according to any one of claims 1 to 10, wherein at least 50% of the volume of the gas in the emulsion is formed by gas bubbles having an equivalent diameter based on a maximum volume of 60 micrometres, preferably at most 50 micrometres. 12. A method according to any one of claims 1 to 11, wherein the gas bubbles have an average bubble size average in volume d4.3 at most 70 micrometres, preferably at most 60 micrometres, preferably at most 50 micrometres . 13. A composition in the form of an aerated water-in-oil emulsion, comprising a sucrose fatty acid ester having a HLB value ranging from 1 to 7 at a concentration ranging from 0.2% to 5% based on the weight of the composition; wherein the composition comprises oil at a concentration that varies from 30% to 90% by weight of the composition; in which the composition has an overshoot that varies from 1% to 200%; Y in which at least 50% of the volume of gas is formed by gas bubbles having an equivalent diameter based on a maximum volume of 60 micrometers, preferably a maximum of 50 micrometers. 14. A composition according to claim 13, wherein the gas bubbles have an average size of 5 bubbles average in volume d4.3 at most 70 micrometers, preferably at most 60 micrometers, preferably a maximum of 50 micrometers. 15. Use of a composition prepared in accordance with the method of any one of claims 1 to 12 or in accordance with claim 13 or 14 for shallow frying of food products or for cooking or baking of food products. 10